Korean BBQ Meatballs with Roasted Vegetables

Korean BBQ meatballs with colorful roasted vegetables on a plate

Why Make This Korean BBQ Meatballs with Roasted Vegetables

These Korean BBQ Meatballs with Roasted Vegetables are a delightful fusion dish that brings together the vibrant flavors of Korean cuisine with the comfort of home-cooked meatballs. The juicy meatballs, enriched with the umami of Gochujang, garlic, and ginger, are perfectly complemented by the sweetness of roasted sweet potatoes and Brussels sprouts. This recipe not only serves a hearty meal but also offers a nourishing balance of protein and vegetables, making it ideal for a weeknight dinner or a weekend feast with family and friends.

How to Make Korean BBQ Meatballs with Roasted Vegetables

Creating this mouthwatering dish is straightforward and rewarding. You’ll experience roasting and baking in perfect harmony as you combine fresh ingredients and create a sauce that envelops it all in irresistible flavor. Your kitchen will be filled with delightful aromas as the savory meatballs bake to perfection, making it hard to resist sampling them right off the baking sheet!

Ingredients:

  • 2 medium sweet potatoes (about 1 lb, peeled and cut into 1-inch cubes)
  • 12 oz Brussels sprouts (trimmed and halved)
  • 2 tablespoons sesame oil (divided)
  • 1/4 cup panko bread crumbs (gluten-free if needed)
  • 1/4 cup milk
  • 1 lb ground beef (80/20 ratio recommended)
  • 3 scallions (thinly sliced, whites and greens separated)
  • 1 teaspoon fresh grated ginger (for meatballs)
  • 2 cloves garlic (minced, for meatballs)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon Gochujang or sriracha sauce (for meatballs)
  • 1/2 cup low sodium soy sauce or coconut aminos (for sauce)
  • 1/3 cup maple syrup or brown sugar (for sauce)
  • 2 tablespoons rice vinegar (for sauce)
  • 2 cloves garlic (minced, for sauce)
  • 2 teaspoons fresh grated ginger (for sauce)
  • 1 tablespoon Gochujang or sriracha sauce (for sauce, adjust to taste)
  • 1 tablespoon cornstarch (mixed with 1 tablespoon water)
  • Sesame seeds (for garnish)
  • Green onions (for garnish)

Directions:

  1. Preheat your oven to 425°F and position the rack at the top. Grease a large baking sheet or line it with parchment paper.
  2. Toss the sweet potatoes and Brussels sprouts with 1 tablespoon of sesame oil and some salt. Arrange them in a single layer, placing Brussels sprouts cut-side down on half the pan to maximize caramelization. Roast for 15 minutes.
  3. While the vegetables are roasting, add the panko to a large bowl and pour the milk over it. Let it sit for 5 minutes.
  4. Thinly slice the scallions, reserving the green parts for garnish. Mince the white parts and the garlic.
  5. Combine the ground beef, scallion whites, ginger, minced garlic, salt, and Gochujang with the soaked panko. Mix gently with clean hands until just combined.
  6. Use a medium cookie scoop (about 1½ tablespoons) to portion out the meat mixture, rolling it into 20-22 meatballs, each about 1½ inches in size.
  7. Remove the vegetables from the oven and place the meatballs on the empty half of the sheet pan. Drizzle them with the remaining tablespoon of sesame oil. Bake for 14-16 minutes until the meatballs reach an internal temperature of 165°F and the vegetables are golden and tender.
  8. While everything bakes, prepare the Korean BBQ sauce. In a medium saucepan, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and Gochujang. Bring to a boil over medium-high heat.
  9. In a small bowl, whisk the cornstarch with water until smooth, then add it to the boiling sauce. Continue stirring and boiling for 1-2 minutes until the sauce thickens. Set aside 1/3 cup of this sauce for drizzling later.
  10. Carefully remove the meatballs from the pan using a spatula and toss them in the saucepan with the remaining BBQ sauce until well coated. Return them to the sheet pan and switch your oven to broil. Broil for 2-3 minutes until the sauce bubbles and caramelizes. Keep a close eye to prevent burning.
  11. Serve your meatballs hot, garnished with the reserved sauce, sesame seeds, and scallion greens.

Nutritional Information

Per serving (based on 6 servings):

  • Calories: 365
  • Fat: 16g
  • Carbohydrates: 39g
  • Protein: 20g
  • Fiber: 5g
  • Sugar: 10g
  • Sodium: 590mg

How to Serve Korean BBQ Meatballs with Roasted Vegetables

These delectable meatballs shine as a main dish. You can serve them atop a bed of steamed rice or quinoa for a complete meal. Add an extra drizzle of the BBQ sauce over the top to elevate the flavors. For a lighter option, consider serving them over a fresh salad filled with mixed greens and a sesame vinaigrette. This dish works well for intimate family dinners, potlucks, or even casual gatherings with friends.

How to Store Korean BBQ Meatballs with Roasted Vegetables

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in the oven at 350°F until warmed through for the best texture. Alternatively, you can microwave them, but be cautious not to overcook. If you want to store them longer, freeze the meatballs and roasted vegetables separately for up to 3 months. Just thaw and reheat when you’re ready to enjoy!

Expert Tips for Perfect Korean BBQ Meatballs with Roasted Vegetables

  • Don’t skip soaking the panko in milk; this step helps keep the meatballs moist and tender.
  • If you’re looking for a healthier option, lean ground turkey can substitute for ground beef.
  • Adjust the Gochujang according to your spice tolerance. If you like less heat, use a milder sauce.
  • For crispy vegetables, ensure they are not overcrowded on the baking sheet, allowing heat to circulate effectively.

Delicious Variations

  • Vegetarian Option: Substitute ground beef with a mixture of finely chopped mushrooms and cooked lentils, and replace the egg with flaxseed for binding.
  • Asian Twist: Add a tablespoon of sesame seeds or crushed walnut to the meat mixture for added texture and flavor.
  • Different Vegetables: Feel free to swap in seasonal vegetables like zucchini, bell peppers, or carrots!

Frequently Asked Questions

  • Can I make these meatballs ahead of time?
    Yes! You can prepare the meatballs ahead of time and refrigerate them before baking. Just bake them when you’re ready to serve.

  • What can I use instead of panko?
    If you don’t have panko breadcrumbs, standard breadcrumbs or crushed crackers work well as substitutes.

  • How can I make this dish less sweet?
    If you find the sauce too sweet, you can reduce the amount of maple syrup or brown sugar and replace it with more soy sauce or vinegar to balance the flavors.

Conclusion

These Korean BBQ Meatballs with Roasted Vegetables are a must-try recipe that combines fantastic flavors with a healthy twist. It’s perfect for busy nights or gatherings where you want to impress without the stress. Dive into this dish and experience the delightful taste of Korean cuisine right at home. Your friends and family will be coming back for seconds! Give it a try today and let us know how your culinary adventure turns out!

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